Cranberry Pecan Cream Cheese Stuffed Dates Recipe
Cranberry Pecan Cream Cheese Stuffed Dates are a delightful appetizer featuring sweet Medjool dates filled with cream cheese, cranberries, and pecans.
Equipment
- oven
- baking sheet
- parchment paper
- medium bowl
- Spoon
- piping bag
Ingredients
- 12 pieces Medjool dates pitted
- 4 ounces cream cheese softened
- ¼ cup dried cranberries chopped
- ¼ cup pecans chopped
- 1 tablespoon honey
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the softened cream cheese, chopped dried cranberries, chopped pecans, honey, vanilla extract, and a pinch of salt. Stir thoroughly until the mixture is smooth.
- Take each pitted date and carefully slice it lengthwise to create a small pocket.
- Fill each date pocket with the prepared cream cheese mixture using a spoon or piping bag.
- Place the stuffed dates evenly spaced on the prepared baking sheet.
- Bake in the preheated oven for 10–12 minutes until warmed through and the cream cheese filling is slightly softened.
- Remove from the oven and allow to cool for a few minutes. Serve warm or at room temperature.
Notes
Use Medjool dates for their size and natural sweetness, toast pecans for more flavor, and these can be prepared ahead of time. For a vegan version, substitute cream cheese with a plant-based alternative and use maple syrup instead of honey.
Nutrition
Serving: 3stuffed datesCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 80mgPotassium: 185mgFiber: 2gSugar: 12gVitamin A: 300IUCalcium: 30mgIron: 0.5mg
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